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RELATIVE COST 



OF 

Natural Gas, Soft Coal, Coal Oil, Gasoline 

AND 

Electricity 

FOR COOKING 



Based on 

Tests Made in the Laboratory 

of the 

Department of Home Economics 

THE OHIO STATE UNIVERSITY 

Columbus, Ohio 






Under the Direction 

of 

Anna R. Van Meter, Professor Special Problem Work 

Edna Noble White, Head of Department Home Economics 

and 

Samuel S. Wyer, Consulting Engineer, Columbus, Ohio. 



May and June 
1917 



Introduction 






The following gives the details pertaining to a series 
of tests made in the Laboratory of the Department of 
Home Economics, Ohio State University, Columbus, Ohio, 
to determine the relative cost of natural gas, soft coal, coal 
oil, gasoline, and electricity, for cooking. The data has 
been arranged and is presented by the undersigned. 

All quantities of food and fuel were accurately weighed 
or measured. After the usual preliminary tests, a number 
of meals (each sufficient for six people) were cooked on 
ordinary standard natural gas, soft coal, coal oil, gasoline, 
and electric ranges. Since the object of the series of tests 
was primarily to secure data such as would prevail in 
ordinary kitchen operation, rath«r than fancy results, 
none of the ranges were in any way specially prepared for 
the tests. 

The natural gas and electricity were measured in meters 
which were proved for accuracy. The soft coal, coal oil, 
and gasoline quantities were determined by scale weights. 
No more fuel was used than necessary to do the specific 
work, except that in the case of coal after the cooking 
operation was over the fire was simply allowed to "die out." 
In burning 67 lbs. 11 oz. Ohio soft coal, 12 lbs. 11 oz. of 
ashes were left. 

Thirty-two meals, each for six people, or the equivalent of 
192 services were prepared from groceries and supplies 
costing $39.92, or 20.8c per person served. Cost data 
pertaining to three of the typical meals cooked with the 
five different fuels in this test are shown on pages 2, 3 and 
4. On page 5 is given a comparison of the cost of various 
fuels required to bake four loaves of white wheat bread. 
The relative fuel cost for the five different fuels in cooking 
the same meal are shown in graphical form on page 6. 




Columbus, Ohio 
June 20, 1917 



D^ Of D. 
JUL 7 1917 



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33 " 

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RELATIVE COST 

OF 

VARIOUS FUELS FOR COOKING DINNER 

Consisting of Swiss Steak, Escalloped Potatoes, Spinach, Bread, Butter, 
Rice Pudding, Cofifee, Cream, Sugar, with portions for six people. 



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LIBRARY OF CONGRESS 



014 486 544 3 



